The combination of anchovies with beef was a Victorian favourite, and should never have gone out of fashion.
I know people feel very strongly about anchovies, but used in this way they do not result in a fishy flavour but something much more subtle and delicious.
The anchovies dissolve so perfectly they are unidentifiable, but their salty piquancy imparts a glorious depth of flavour, an intense savouriness.
Combined with the sweetness of soft cooked red onions, the anchovies mellow and lend a honeyed intensity.
This incongruous marriage of beef with anchovies is an inexplicable success.
Braised beef with red onions and anchovies
Serves 6
Ingredients
1.2 kg chuck or blade steak
¼ cup plain flour
3 Tbsp olive oil
160g bacon, rind removed, chopped
2 medium red onions halved lengthways, thinly sliced into half circles
3 cloves garlic, crushed
2 Tbsp finely chopped rosemary
16g anchovy fillets (about 5) from a jar (I use Delmaine)
100ml balsamic vinegar
200ml beef stock
250ml red wine
400g can diced tomatoes in juice
1 Tbsp tomato paste
Method
Trim the meat of any excess fat and cut into 4cm pieces. Combine the meat and flour in a plastic bag and shake well until the flour coats the meat evenly. Set aside.
Heat 1½ Tbsp of the oil in a large fry-pan.
Add the bacon and onions and cook slowly over low heat, stirring from time to time until the onions are softened and lightly golden (about 5-6 minutes). Add the garlic, rosemary and anchovies and cook, stirring for about 3 minutes more. Transfer to a large casserole dish.
Add the remaining 1½ Tbsp of oil to the frypan and brown the meat. You may need to do this in batches so the pan is not crowded and the meat doesn't stew. Return the browned meat to the fry-pan.
Stir in the balsamic vinegar, beef stock, red wine, tomatoes and tomato paste. Bring to the boil, stir well and simmer for several minutes. Tip the contents of the frypan into the casserole dish containing the onion and bacon mixture and stir gently to combine all the ingredients.
Cover with a tightly fitting lid and place in an oven, preheated to 160degC, for three to three and a-half hours or until the meat is meltingly tender.
Taste for seasoning, adding salt if necessary but bear in mind that anchovies are salty.
I like to serve this with creamy mashed potatoes, but rice or couscous would be equally delicious.
A salad or lightly steamed green vegetable goes well.
